All Recipes
Stuffed Peppers
Main Course
Fairgrown
Bell peppers halved and roasted, then filled with a savory mix of ground meat, rice, and tomato-seasoned stock, topped with melted cheese. Sourced from America's Grow-a-Row.
Ingredients
Primary
- Peppers— 3 bell peppers, halved with seeds and membranes removed
- Onions— 1 small, minced
Additional / Pantry
- 1 lb ground meat (turkey, chicken, pork, beef, lamb, or a combination), or substitute 1 can black beans drained and rinsed
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken or vegetable stock
- 3 tablespoons tomato paste
- ½ cup shredded cheese
- 2 cups cooked rice
- Olive oil
Instructions
- Preheat the oven to 375°F. Put the peppers on a lined sheet pan with olive oil. Cook in the oven for 15 minutes, until the peppers are tender.
- In a skillet over medium heat, heat up the oil, add onions, garlic, and ground meat. Season with salt, pepper, cumin, and garlic powder. Cook until the meat is cooked through. Add the rice, tomato paste, and stock. Mix well to combine, remove from the heat.
- Scoop the filling into the cooked peppers, top each pepper with cheese. Put back into the oven until the cheese has melted and browned, approximately 8 minutes.